For my daughter’s 3rd birthday I made a butterfly cake. Twas her first choice 😉
1 box cake mix (we used strawberry, pink you know)
Mix and bake according to directions in 2 round cake pans. Cool slightly in pans, then remove to wire racks to cool completely.
Next, I stacked the cakes, dry, cut in half, top to bottom. Then I cut a small diamond, about 2-3″ from the top. I made the end pointing to the center of the cake slightly longer. So, you’ll have half a diamond on each half. Does that make sense? Sorry, I forgot progress pics, but I think you can figure it out well enough by looking at the finished product.
For the icing I did something different. A real whipped cream icing. I use 2 medium cartons (pint? I’ll double check and post back) of cold heavy whipping cream. I poured that into a chilled mixing bowl, added 2 tsp vanilla extract and 4 Tbsp powdered sugar. Whip until a light, fluffy cream. After that you can color as desired. I used liquid colors instead of my usual pastes.
Then work quickly, but gently. You don’t want to work the cream too much if you’ll be piping it as I did. Frost cake as usual. Remember to refrigerate.
Get creative, make spots and designs of several colors. It’s your butterfly 🙂
Oh, I used Twizzlers Pull n Peel for the antenna. Rolled one end a bit then stuck the other into the cake (mostly icing) at the base.